There is no flavor duo quite like chocolate and peppermint. Well, until you taste today’s cookie. Move over chocolate, white chocolate has the throne today. White chocolate peppermint cookies are super festive with crushed candy canes, plenty of vanilla and white chocolate, and a fresh dose of Christmas’ favorite flavor: peppermint! Every December, I go through more bottles of McCormick Pure Peppermint Extract than I care to admit and have mild (ok major) freak outs when my stash is too low. (Use up any leftover peppermint extract in peppermint mocha cookies, peppermint bark, and white chocolate peppermint cupcakes). Let’s get started!
Peppermint White Chocolate Cookies Video
Ingredients in Peppermint White Chocolate Cookies
These peppermint white chocolate cookies are a chocolate chip/sugar cookie hybrid. They have that light and sweet flavor of a sugar cookie with a buttery brown sugar chew of a chocolate chip cookie. Two cookie worlds colliding in one delicious circle. Here’s what you need to make these peppermint cookies:
Flour: 2 cups of all-purpose flour is the base of these cookies. Cornstarch: Cornstarch adds chewiness. I use it in many of my cookie recipes, like my best chocolate chip cookies, for ultra chewy cookies! Baking Soda: Baking soda helps the cookies rise. Salt: Salt adds flavor. Butter: Butter is essential for a buttery, flavorful cookie. Make sure you are using room temperature butter. Sugar: We use both brown sugar and granulated sugar in these cookies. I love the combination. Egg: One egg binds everything together. Vanilla & Peppermint Extracts: Both extracts add flavor—but the cookie dough gets most of its flavor from McCormick Pure Peppermint Extract. Peppermint extract is quite potent, so we’ll only use 3/4 teaspoon of it—a little goes a long way. White Chocolate Chips: Can’t have white chocolate cookies without white chocolate chips! Candy Canes: Just like when making peppermint snowball cookies, we use crushed candy canes in these cookies. They lose their crunch and actually impart an intensely chewy “chunk” inside of the baked cookies. The cookies have this entirely unique texture, which makes it nearly impossible to eat just one.
Baker’s Tip: I find the best way to crush candy canes is to use (1) a zipped top bag and (2) a rolling pin. Roll over the candy canes, crushing them up real good, and toss them into the soft cookie dough with the white chocolate chips. You’ll feel like a weirdo, but it works. These cookies were screaming for white chocolate on top and I wasn’t about to fight them on it. A drizzle of white chocolate puts the finishing crown on top of these peppermint beauties. And confession: even though we’re focusing on white chocolate today, these cookies taste miraculous with dark chocolate drizzled on top too.
Why You’ll Love These Peppermint Cookies
So much to love about these festive cookies! They’re:
Extra soft and buttery Chewy like my chocolate chip cookies and have tons of texture in every bite Perfectly peppermint flavored A great make-ahead cookie—chill the dough for at least 2 hours and up to 3 days. No time to chill? Try my shortbread cookies instead, drizzling them with white chocolate and adding crushed candy canes on top. Yum! A delicious and unique option for cookie exchanges—they always disappear instantly whenever I serve them! Incredibly festive A little crunchy (but not too crunchy) from the candy canes Drizzled with white chocolate for a little something extra
More Festive Christmas Cookies
Peppermint Bark Cookies Santa’s Whiskers Cookies Mini M&M Cookies or M&M Cookie Bars Gingerbread Cookies Christmas Cookie Sparkles Snowmen Sugar Cookies (same dough as my favorite Sugar Cookies!) Candy Cane Kiss Cookies
And here are 75+ Christmas cookies with all my best success guides & tips.
